Mrs. George Longaker’s Doughnuts

Ingredients

• 3 eggs
• 1 cup sugar
• 4 teaspoons baking powder
• 4 tablespoons butter
• 1 cup creamed Irish potatoes
• 1 cup milk
• ½ teaspoon vanilla
• Flour enough to make a stiff dough

Method

1. 1

   Beat eggs well, add sugar and beat.

2. 2

   Cream potatoes and add butter to potatoes.

3. 3

   Add to this gradually your milk.

4. 4

   Stir this mixture into your eggs and sugar.

5. 5

   Avoid letting it get lumpy.

6. 6

   Add flour in which you have sifted baking powder.

7. 7

   Roll ½ inch thick, cut with doughnut cutter.

8. 8

   Fry in deep fat.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 5. The excerpt below is the record exactly as published.

1 teaspoon vanilla. If needed add small amount of milk or water or more flour so that dough may be thin enough to cut cookies. Part of this amount may be put in refrigerator for several days. Mrs. Robert Tarrant SAND COOKIES % cup butter 2 cups flour 13 cup nuts % teaspoon salt 6 tablespoons powdered sugar 2 teaspoons vanilla Cream butter, add sugar, vanilla, flour and nuts. Roll in small balls (flatten), bake for 20 minutes, in moderate oven (grease and flour pan.) Roll in powdered sugar while hot. Mrs. Joseph Murphy MRS. GEORGE LONGAKER’S DOUGHNUTS 3 eggs 1 cup sugar 4 teaspoons baking powder 4 tablespoons butter Flour enough to make a stiff 1 cup creamed Irish potatoes dough 1 cup milk

Cook this with the app: pantry check, scaling, and the assistant.